Strawberry And Cream Sponge Cake Recipe

Name: Strawberry And Cream Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pieces large egg, room temp, separated; 1 cup sugar; 1 teaspoon vanilla extract; 2 teaspoons lemon juice; 1 tablespoon lemon zest; 1 cup cake flour, sifted; 2 cups heavy cream; 2 tablespoons powdered sugar; 1/2 cup good quality strawberry jam; 3 cups fresh strawberries

Servings: persons

1
Preheat oven to 350F. Grease and line the bottom of two 8-inch cake pans with parchment paper. Set aside.
2
In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add 1/4 cup sugar and continue beating until stiff peaks form. Scrape the meringue in another bowl. Set aside.
3
In the same mixing bowl, beat egg yolks and 1/2 cup sugar on high speed until thick and light in color, about 5 minutes. Add vanilla, lemon juice and zest. Mix for another minute.
4
Sift flour and the remaining 1/4 cup sugar over top of egg yolk mixture, followed by folding in half of the meringue.
5
Fold the rest of the meringue into the batter until just incorporated. Pour the batter into the prepared pans evenly and smooth the top.
6
Bake for 15 to 18 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
7
Remove the cakes from the oven and let cool in pan for 5 minutes. Run a thin knife around the cake edge and place the cake on a wire rack to cool completely.
8
Whip the heavy cream and powdered sugar until it holds stiff peak.
9
To assemble the cake, place one cake layer on your serving plate and spread half of the jam. Spread half of the whipped cream on top. Place slice strawberries along the edge of the cake, and scatter some in the centre. Top with another cake layer, followed with jam, cream and strawberries.
10
Chill the cake until ready to serve. Sprinkle powdered sugar on top before serving.

1008

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 pieces large egg, room temp, separated, 1 cup sugar, 1 teaspoon vanilla extract, 2 teaspoons lemon juice, and more.

Yes, Strawberry And Cream Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry And Cream Sponge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions